Crockpot Buffalo Chicken and Broccoli Recipe

If you’re on the hunt for a comforting, flavorful dinner that practically makes itself, then this Crockpot Buffalo Chicken and Broccoli Recipe is going to be your new best friend. I absolutely love how the slow cooker tenderizes the chicken while soaking it in that perfect kick of buffalo heat. Plus, adding broccoli gives it a fresh, vibrant touch that balances the spicy richness perfectly.

This recipe is especially great for busy weeknight dinners or anytime you want to come home to a warm, hearty meal ready to serve. You’ll find that using the crockpot means less fuss and more flavor, making it ideal when you want to set it and forget it while life gets hectic.

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Ingredients You’ll Need

These ingredients come together for a cozy, spicy dish that’s easy to prep. I always keep these pantry staples handy because they make this Crockpot Buffalo Chicken and Broccoli Recipe so straightforward and flavorful.

• Yellow onion: Adds a sweet, savory base that deepens the flavor.
• Boneless chicken breasts or thighs: I prefer thighs for juiciness, but breasts work fine too.
• Smoked paprika: Brings a subtle smokiness that plays well with buffalo heat.
• Dried parsley: A mild herb note that brightens the spice mix.
• Garlic powder: A simple way to add rich, garlicky depth.
• Onion powder: Boosts the savory profile without overpowering.
• Chipotle chili powder: For a little smoky heat—feel free to reduce if you prefer mild.
• Kosher salt and black pepper: Essential seasonings to enhance everything.
• Hot sauce: Buffalo is all about that tangy, spicy zip—Frank’s RedHot is my go-to.
• Salted butter: Adds richness and helps mellow the heat.
• Jalapeño: Fresh diced for a little extra punch; seed it if you want less heat.
• Cream cheese: Makes the sauce luscious and creamy.
• Cheddar cheese: Gives sharpness and a gooey finish.
• Broccoli: Adds freshness and crunch; chop into bite-size pieces.
• Green onions: For that burst of fresh, mild onion flavor at the end.
• Buffalo sauce (optional for serving): To amp up the spice even more if you like.

Variations

I love to make this Crockpot Buffalo Chicken and Broccoli Recipe my own depending on what’s in the fridge or who I’m cooking for. It’s super flexible, so don’t be afraid to tweak it.

• Use chicken thighs: I discovered that thighs stay juicier and more flavorful in the slow cooker compared to breasts.
• Make it dairy-free: Swap cream cheese with a dairy-free alternative and skip cheddar if you have dietary restrictions.
• Add more veggies: Sometimes I throw in sliced bell peppers or mushrooms along with the broccoli for extra texture.
• Adjust heat level: If you’re sensitive to spice, tone down the hot sauce and jalapeño or replace chipotle powder with smoked paprika only.

How to Make Crockpot Buffalo Chicken and Broccoli Recipe

Step 1: Layer and Season Your Ingredients

Start by placing the chopped yellow onion at the bottom of your slow cooker—this keeps the chicken elevated and infuses a sweet base flavor. Then add your chicken breasts or thighs, spreading them out evenly. Sprinkle the smoked paprika, dried parsley, garlic powder, onion powder, chipotle chili powder, kosher salt, and black pepper right over the chicken. Pour the hot sauce and about 1/4 cup of water on top. Finally, nestle in the butter and chopped jalapeño.

This layering technique helps the seasonings penetrate the meat as it cooks, making every bite flavorful and tender. Don’t forget the water—it keeps things moist during cooking.

Step 2: Cook Low and Slow

Cover the crockpot and set it to low for 3 to 4 hours, or if you’re short on time, use high for 1 to 2 hours. The key is to get the chicken thoroughly cooked and juicy without drying it out. When I first tried this, I was worried about timing, but I found that the braising effect of the hot sauce and butter keeps the meat perfectly tender, even on high.

Step 3: Add Cream Cheese, Cheddar, and Broccoli

Once the chicken is cooked, crank the crockpot heat to high. Stir in the cream cheese and shredded cheddar cheese until the mixture becomes creamy and smooth. Then add your chopped broccoli, giving everything a good stir. Put the lid back on and let it cook for about 15 minutes—this will soften the broccoli just enough while allowing the cheese sauce to thicken.

Pro tip: I like to check the broccoli at around 12 minutes because I like it tender but still with a little bite—feel free to adjust depending on your texture preference.

Step 4: Serve with a Sprinkle of Green Onions

Spoon the creamy buffalo chicken and broccoli onto plates or bowls and top with chopped green onions. They add a nice fresh crunch that balances the richness of the cheese and the spice from the buffalo sauce. If you want more heat, drizzle some extra buffalo sauce on top. Enjoy!

How to Serve Crockpot Buffalo Chicken and Broccoli Recipe

Garnishes

I’m all about topping this dish with fresh green onions—they add a peppery crunch that cuts through the creamy, spicy sauce perfectly. Sometimes I throw on a sprinkle of chopped fresh cilantro or a little crumbled blue cheese if I want to go all in on the buffalo vibe.

Side Dishes

My fave side to serve with this Crockpot Buffalo Chicken and Broccoli Recipe is simple steamed rice or quinoa to soak up the sauce. Roasted sweet potatoes or a fresh side salad with crisp veggies are great for adding balance and freshness to the meal.

Creative Ways to Present

For a fun spin at gatherings, I like to serve the buffalo chicken mixture stacked on toasted baguette slices as open-faced sandwiches or wrapped inside warm tortillas for buffalo chicken wraps. It makes a crowd-pleasing appetizer or easy lunch option.

Make Ahead and Storage

Storing Leftovers

Leftover Crockpot Buffalo Chicken and Broccoli stores beautifully in an airtight container in the fridge for up to 4 days. I always make sure to cool it completely before sealing to keep everything fresh and avoid condensation.

Freezing

This recipe freezes well too! I portion it into freezer-safe containers and freeze for up to 2 months. When you’re ready, thaw overnight in the fridge, and it’s ready to reheat with almost no loss in flavor or texture.

Reheating

I prefer reheating leftovers gently on the stovetop over medium-low heat to keep the sauce creamy and the broccoli from turning mushy. Adding a splash of water or broth helps revive the sauce if it thickens too much during storage.

FAQs

Final Thoughts

This Crockpot Buffalo Chicken and Broccoli Recipe quickly became one of my go-to meals because it’s just that easy and satisfying. I love coming home to dinner that’s bubbling with flavor and creamy, cheesy goodness without spending hours in the kitchen. Once you try it yourself, I have a feeling it’ll become a favorite in your rotation too—perfect for busy nights or when you just want a warm, cozy bowl of deliciousness.

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